Directions:

1. Preheat the oven to 220°C or no. 7 for gas.
2. In a frying pan over a medium heat, brown the sausages on all sides for 5 minutes. Transfer to a baking dish.
3. Bake the sausages for 10 minutes.
4. Score a cross into the bottom of the tomato and add, cross side up, to the sausages.
5. Bake for 10 minutes before turning off the oven, keeping the dish inside.
6. Melt 1 Tbs butter in the frying pan. Add the bacon, hash browns and mushrooms. Cook over a high heat for 7 minutes until the mushrooms soften, the bacon crisps and the hash browns turn golden. Transfer to the oven to keep warm.
7. In a small saucepan over a medium heat, add the beans. Stir frequently.
8. Fry the egg, with the yolk unbroken, to a desired consistency. Toast the bread and use any leftover butter as a spread.
9. On a warm serving plate, arrange all the cooked items.
10. Season well and garnish with parsley. Serve immediately with a generous side of chutney.